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Ingredients
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Chicken & Marinade
Breading
Frying / Finishing
Dipping Sauce (optional)
Method
Chicken & Marinade
Trim and marinate
Pat the 6 chicken tenderloins dry with paper towel and trim any excess fat. In a medium bowl, whisk together 1 cup buttermilk, 1 large beaten egg, 1 tablespoon hot sauce (optional), 1 teaspoon salt, and 1 teaspoon black pepper. Add the tenders to the marinade, pressing them gently so they are fully coated. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer yields more tender, flavorful chicken).
Breading
Prepare breading station
While the chicken marinates (or after removing from fridge), set up three shallow dishes: Dish 1 — combine 1 cup all-purpose flour with 1 teaspoon salt and 0.5 teaspoon black pepper. Dish 2 — place the marinated tenders (allow excess marinade to drip off). Dish 3 — mix 1 cup panko breadcrumbs, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder. Stir to combine.
Dredge the tenders
Working one at a time, coat each tender in the seasoned flour (shake off excess), then dip back into the buttermilk-egg mixture to re-wet, and finally press into the panko mixture until evenly coated. Place breaded tenders on a wire rack set over a baking sheet; let rest 10 minutes to help the coating adhere.
Frying / Finishing
Heat oil
Pour approximately 1 cup (about 240 ml) vegetable oil into a 10–12-inch skillet to reach ~1/2 inch depth. Heat over medium-high until the oil reaches 350°F (175°C) or shimmering with small ripples. If you don't have a thermometer, test with a small pinch of breading — it should sizzle immediately without browning too fast.
Fry the tenders
Carefully add the breaded tenders in a single layer, avoiding overcrowding (cook in two batches if needed). Fry 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn; adjust heat to maintain oil temperature around 330–350°F. Transfer cooked tenders to a wire rack or paper towel-lined plate to drain.
Dipping Sauce (optional)
Make quick honey-Dijon sauce
In a small bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon juice, and 1/8 teaspoon salt until smooth. Taste and adjust seasoning. Serve alongside the hot chicken tenders.